" Bread, whose high egg and butter content give it what is seen as a rich and tender crumb. It has a dark, golden, and flaky crust from an egg wash applied before and after proofing. Despite its origin in France the brioche is considered a viennoiserie. It is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, milk, and occasionally a bit of sugar."